Pandolce Genovese

Ingredients

All-purpose flour

4 cups

Granulated sugar

3/4 cup

Active dry yeast

2 1/4 teaspoons

Milk

1 cup, lukewarm

Unsalted butter

1/2 cup, softened

Eggs

2 large

Salt

1/2 teaspoon

Fennel seeds

1 teaspoon

Pine nuts

1/2 cup, toasted

Raisins

1 cup

Candied orange peel

1/2 cup, chopped

Instructions

1. In a large bowl, combine the flour and sugar, mixing well to ensure even distribution.
2. In a separate bowl, dissolve the yeast in lukewarm milk. Let it sit for about 5-10 minutes, or until it becomes frothy.
3. Add the yeast mixture, softened butter, and eggs to the flour and sugar mix. Stir until a sticky dough forms.
4. Incorporate the raisins, candied orange peel, pine nuts, fennel seeds, and salt into the dough. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
6. Preheat the oven to 350°F (180°C).
7. Once the dough has risen, punch it down and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
8. Bake for approximately 1 hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the bread to cool on a wire rack before slicing and serving.